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Revista Brasileira de Fruticultura
Print version ISSN 0100-2945
BORGES, Rogério de Sá; PRUDENCIO, Sandra Helena; ROBERTO, Sergio Ruffo and ASSIS, Adriane Marinho de. Sensorial evaluation of grape juice 'Isabel' blendings. Rev. Bras. Frutic. [online]. 2011, vol.33, n.spe1, pp.584-591. ISSN 0100-2945. http://dx.doi.org/10.1590/S0100-29452011000500080.
The American vines represent the basis of the Brazilian grape juice, especially the cultivar Isabel (Vitis labrusca). The aim of this study was to evaluate the consumer acceptance through sensory evaluation of grape juice from 'Isabel' blended with juices from other grape varieties. Six samples of grape juice were prepared by the Welch process: Isabel (100%), Isabel (80%) + Concord (20%), Isabel (80%) + BRS Rúbea (20%), Isabel (80%) + BRS Cora (20%), Isabel (80%) + BRS Violeta (20%), Isabel (80%) + BRS Carmem (20%). The total soluble solids content, the acidity and the pH of the samples were evaluated. Fifty assessors were used for the sensory evaluation, who evaluated the attributes color, aroma, flavor, body and global acceptance, by using a nine point hedonic scale. Either the pure juice of 'Isabel' or the blends had satisfactory sensorial acceptance. Regarding color, the blends containing BRS Rúbea, BRS Cora, BRS Violeta and BRS Carmem presented the highest mean sensory evaluation, 7.98; 8.10; 7.96; e 8.22, respectively. For other attributes such as aroma, flavor, body and global acceptance, the blends did not differ from the pure juice of Isabel variety, 6,84; 6,56; 6,80 e 6,74, respectively. According to the assessment of consumer, all the cultivars tested, except Concord, can be used in blends with Isabel, at a ratio of 4:1, to improve the color of grape juice, without changing the other characteristics.
Keywords : acceptance testing; Vitis labrusca; Welch process; grape juice.